Senior Line Cook

Position Summary:
The AYA Rooftop Restaurant Gourmet Cook is responsible for preparing high-quality, visually appealing dishes using fresh, premium ingredients in accordance with established recipes and presentation standards. This role requires creativity, attention to detail, and a strong understanding of advanced culinary techniques to deliver an exceptional dining experience. The Gourmet Cook ensures all food is prepared safely and efficiently, maintains cleanliness and organization in the kitchen, and collaborates closely with the culinary team to develop and refine menu offerings. A commitment to excellence and consistency is essential in this position.

Essential Functions:

• Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Perform responsibilities in accordance with all Company standards, policies, and procedures.
• Prepare and cook high-quality dishes following standardized recipes and presentation standards.
• Maintain consistency in taste, quality, and appearance across all menu items.
• Follow all food safety, sanitation, and kitchen procedures.
• Keep workstations clean, organized, and properly stocked during service.
• Communicate effectively to coordinate pick-ups with fellow culinary Team Members.
• Minimize waste through proper preparation, storage, and portion control.
• Exhibit knowledge, understanding, and application of various cooking techniques.
• Operate all required kitchen equipment, including but not limited to, slicer, steamer, deep fryer, ovens, stove, broiler, grill, mixer, kettle, and flat top.
• Maintain a high level of personal grooming and uniform standards.
• Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
• This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Minimum of three (3) years of culinary experience required.
• Demonstrated proficiency with all required knife skills and cooking techniques via a test administered by a GRC Chef.
• Ability to identify standard kitchen equipment and ingredients.
• Working knowledge of weights, measures, and various cooking techniques.
• Ability to read, understand, follow, and execute standardized recipes.
• Ability to manage time effectively with minimal supervision.
• Must possess or obtain a California Food Handlers Certification.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.